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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul's Baked Mediterranean Vegetables
Tuesday, November 8, 2022 @ 10:13 AM

The other day I harvested the last of my summer veg from the huerto. What to do with them? Well, how about baking them in the oven?

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Paul's Baked Mediterranean Vegetables


The vegetables are flexible. I used what I had:

1 green courgette

1 mis-shapen yellow courgette

3 green tomatoes 

1 medium aubergine

assorted red and green peppers

1 onion

1 whole garlic

salt and pepper




Preheat oven to 180C.

Line a baking tray with oven paper and oil sparingly.

Prepare the veg according to taste.

I left the onion whole after peeling.

I quartered the aubergine and cut the courgettes into chunks.

I halved the tomatoes.

I distributed the individual whole garlic cloves randomly throughout the baking tray.

Sprinkle over salt and pepper to taste.

Turn the veg pieces to coat them with the oil.

When the oven has reached 180C place tray in the centre of the oven.

Bake for around 20 minutes or until the veg has turned golden brown.

Remove, place veg in a serving dish and sprinkle over oregano.



A glass of rosado or a light tinto , eg tempranillo.


©  Paul Whitelock


Tags: Mediterranean, vegetable, baked, oven, courgette, aubergine, tomato, onion, garlic, peppers, pepper, salt, orégano, rosado, tinto, tempranillo

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